Ingredients with Measurements:
- 2 pig's trotters, cleaned and cut into pieces
- 1 lb pork belly, sliced
- 1 lb kway chap noodles
- 1 cup soy sauce
- 1/2 cup dark soy sauce
- 1/2 cup oyster sauce
- 1/4 cup rock sugar
- 1 cinnamon stick
- 3 star anise
- 5 cloves
- 1 tablespoon Sichuan peppercorns
- 4 garlic cloves, minced
- 2-inch ginger, sliced
- 4 cups water
- 1/4 cup vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Large pot
- Small pot
- Strainer
- Tongs
Step-by-Step Instructions:
1. In a small pot, boil the kway chap noodles for 5 minutes or until cooked. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic and ginger and sauté for 1 minute.
3. Add the pig's trotters and pork belly to the pot and stir-fry for 5 minutes or until browned.
4. Add the soy sauce, dark soy sauce, oyster sauce, rock sugar, cinnamon stick, star anise, cloves, Sichuan peppercorns, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours or until the pig's trotters and pork belly are tender.
6. Using tongs, remove the pig's trotters and pork belly from the pot and set aside.
7. Strain the sauce through a strainer and discard the solids.
8. Return the sauce to the pot and bring to a boil.
9. Add the kway chap noodles, pig's trotters, and pork belly to the pot and simmer for 10 minutes.
10. Serve hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 40g
Protein: 30g
Carbohydrates: 30g
Fiber: 2g
Sugar: 20g
Sodium: 2000mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Kway chap noodles can be substituted with rice noodles or egg noodles.
- Rock sugar can be substituted with regular sugar.
Variations:
- Add hard-boiled eggs to the pot during the last 30 minutes of cooking.
- Add sliced shiitake mushrooms to the pot during the last 15 minutes of cooking.
Tips and Tricks:
- To make the pig's trotters tender, simmer them for at least 2 hours.
- Use a strainer to remove any impurities from the sauce.
- Adjust the seasoning to taste by adding more soy sauce, oyster sauce, or sugar.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a large bowl with the noodles, pig's trotters, and pork belly arranged on top.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of steamed rice.
Suggested Side Dishes:
- Steamed bok choy
- Stir-fried green beans
- Pickled vegetables
Troubleshooting Advice:
- If the pig's trotters are tough, simmer them for an additional 30 minutes.
- If the sauce is too salty, dilute it with more water.
Food Safety Advice:
- Make sure the pig's trotters are thoroughly cleaned before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pig's trotters kway chap is a popular dish in Singapore and Malaysia. It is a traditional Chinese dish that is often served during special occasions.
Flavor Profiles:
Savory, sweet, and slightly spicy
Serving Suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Singaporean